SEA SALT–CHOCOLATE COFFEE FRAPPÉ

For a coffeehouse presentation, dollop with coconut cream. Use a vegetable peeler and chocolate bar to form chocolate shavings.

MAKES: 3 1/2 cups (About 2 large servings)

INGREDIENTS:

• 2 tablespoons ground coffee
• 2 cups ice cubes
• 1 cup plain unsweetened flax milk
• 1/4 cup agave nectar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt

INSTRUCTIONS:

1. BREW coffee using 1 (8-ounce) cup water and all of the ground coffee. Chill.
2. COMBINE 3/4 cup of the coffee with the remaining ingredients in a high-speed blender, and puree until smooth (with small pieces of ice), about 30 seconds.
3. Serve immediately

OPTIONAL FOR GARNISH:

• • Coconut cream
  • Semisweet or dark chocolate shavings